Maybe you’re so used to the convenience of microwave ovens you don’t care about the trade-off: Higher risk of cancer and the long term effects of malnutrition.
What if I told you there’s been mounting science based evidence, strong evidence, that it’s time to ditch all use of microwave ovens. Would you think the suggestion absurd or stop cold turkey and suffer from convenience withdrawal?

Are you among the 68 percent?

The fact that modern mainstream medicine can’t fathom a connection with microwaved foods to cancer is explained simply: Orthodox medicine thinks nutrition and diet have nothing to do with disease. It’s focused on germs and genes. Check out hospital food as a partial confirmation of this philosophy.

Most mainstream MDs may agree that direct contact with microwave radiation causes health problems. But they can’t make the cancer causing connection to the food from microwave ovens.

Hans Hertel, a Swiss researcher conducted his own study on the consequences of microwaving on food and how that mutant food from microwave cooking provides carcinogens and destroys the nutritional value.

The Independent Swiss Study on Microwave Ovens’ Effect on Humans Through Foods Nuked

In 1992, Swiss scientist Hans Hertel, assisted by Bernard Blanc, conducted a very thorough study on eight healthy human volunteers in their 20s and 30s. The study included raw milk and pasteurized milk and frozen and fresh vegetables. The foods were all consumed raw, cooked normally, and microwaved.

Before and after each meal, their blood was tested. Nutrient damage well beyond normal cooking was present in their blood after consuming microwave cooked food, with abnormalities paralleling the findings of earlier Russian studies.

Hertel concluded that technologically induced energy damage can be passed on to humans with microwaved food in addition to direct microwave emissions.

Decreased haemoglobin results in less oxygen for cells, substituting anaerobic glucose fermentation for cellular energy. Add this to the carcinogenic effects of microwave energy and you have your own cancer booster serving you daily.

How Microwave Ovens Directly Agitate and Shear Your Food’s Molecules

Normally cooked food is heated from the outside in. This is the normal function of thermal dynamics: heat transfers to cold. Although raw food advocates will rightfully point out the heat destroys nutrients, especially enzymes, normal cooking doesn’t create nearly as much damage as microwave cooking.

You may know that microwave radiation heats from the inside out. How is this accomplished?

[box]Hertel explains:Technically produced microwaves are based on the principle of alternating current. Atoms, molecules and cells hit by this hard electromagnetic radiation are forced to reverse polarity 1 to 100 billion times a second.

There are no atoms, molecules or cells of any organic system able to withstand such a violent, destructive power for any extended period of time, not even in the low energy range of milliwatts.

This is how microwave cooking heat is generated – friction from this violence in water molecules. Structures of molecules are torn apart, molecules are forcefully deformed (called structural isomerism) and thus become impaired in quality.[/box]

Microwaved water on left; purified water on right

So it’s the water molecules inside of foods that are directly agitated first to produce frictional heat. Journalist Tom Valentine played devil’s advocate by posing this question: “What about microwaves from the sun? Are they harmful?”

Hertel went on to explain that the sun’s microwaves are based on a pulsating direct current (DC). The sun’s type of microwave radiation doesn’t shear molecules because there is no rapid oscillation of polarity that replicates the AC powered microwave ovens.

Wait – There’s More

Besides these thermal modifications, there is direct damage to cell walls and genes from microwaves. Gene altering technology, which includes the biotech food industry, alters genes by weakening them with microwaves. Hertel explained further, “… the cells are actually broken, thereby neutralizing the electrical potentials – the very life of the cells – between the outer and inner sides of the cell membranes.”

Strange and unknown compounds are created by microwave energy’s penetration into organic matter. They are called radiolytic compounds. Many scientists argue that these are created from normal cooking as well. However, Hertel discovered that far more radiolytic compounds are created by microwave cooking.

Hertel concludes that the food damaged from microwaving modifies the cellular activity in the human consumers of that food. One’s own tissue and serum cells are forced by the food’s damaged cells and radiolytic compounds to adapt into an emergency mode of energy production.

Thus the human cells are easily forced from normal cellular oxidation into the anaerobic energy production of glucose fermentation. This is a cancerous condition.

Anaerobic glucose fermentation is how cancer cells survive and thrive. This is why cancer cells cannot exist in oxygen. This is why cancer patients should not eat sugar or foods made with sugar. Exchanging cancerous conditions for convenience doesn’t make sense.

The Truth Shall Not Be Known

The two Swiss scientists published their findings and were quickly sued. An EU appliance trade organization persuaded the court to issue a gag order on their findings with vicious repercussions if violated.

Blanc was so intimidated he recanted, but Hertel stood his ground. Six years later in 1998, his appeal was honored by the court’s lifting the gag order and awarding Hans Hertel with 40,000 francs from the Swiss government.

Many scientists scoff at cellular damage and cancerous conditions from microwave cooking without analyzing these and other blood and food tests, or even conducting their own! Their denial is typical of sold out scientists.

From Russia With Love and Other Cracks in the Microwave Armor

Starting in 1957, Russia had been conducting tests on radar microwave emissions and microwave oven cooking. Their scientific conclusions resulted in emission restrictions for radar workers and a ban on microwave ovens in 1976.

Perhaps the microwave industry has made their ovens relatively emission proof to humans operating the ovens, and perhaps not.

But the Russians tested food cooked in microwave ovens, and like Swiss researcher and found an incredible array of nutrient destruction accompanied by the creation of cancer causing agents. The worst or most carcinogenic results were discovered in microwaved meats, even if only for thawing.

Their thorough research – laboratory, clinical, and epidemiological studies – spanned almost two decades. USA researcher William Kopp published those findings, emphasizing the cancer causing aspects of microwave cooked foods. He was ridiculed and marginalized into obscurity by American mainstream science, which sicced their Quackwatch and Metabunk hacks on Kopp.

The Russian ban was lifted during Perestroika, which hoisted “free market” flags over health precautionary principles in Russia. This created a greatly expanded the market for microwave ovens though. Ka-ching Perestroika, ka-ching!

In 2003, a Spanish government sponsored study conducted in Murcia demonstrated that the vegetables and fruits cooked in a microwave lost 97% of the substances that contribute to reducing the incidence of coronary heart diseases.

Early U.S. warnings against microwaving mostly involved warming baby’s formula or stored mother’s breast milk, mostly for the unsuspected heat surprise into infants mouths. But in 1992, Stanford research discovered that microwaving formulas at low heat destroyed most of the nutrients.

Even worse, the researchers were shocked to find that over 90% of the disease protecting agents in mother’s breast milk were eliminated by microwave warming.

In 1991, a lawsuit was filed in Oklahoma on behalf of a woman, Norma Levitt, who died after a simple blood transfusion for a hip operation. It’s normal for the administered blood to be warmed, but not in a microwave oven. That time it was nuked slightly to approximate human blood temperature, and the patient died almost immediately after the transfusion. Hmmm…

Options for New Year’s: Portable convection ovens, even cheap toaster ovens can be used for quick heating and cooking. Look into it.

Paul Fassais a contributing staff writer for REALfarmacy.com. His pet peeves are the Medical Mafia’s control over health and the food industry and government regulatory agencies’ corruption. Paul’s valiant contributions to the health movement and global paradigm shift are world renowned. Visit his blog by following this link and follow him on Twitter here.